This Slow Cooker Chicken with Tomatoes, similar to chicken cacciatore, is a rustic stew cooked in chopped tomatoes.
- 8 ounces chicken half breasts
- 8 ounces boneless chicken breasts
- 1 can no salt added diced tomatoes (14 ounce can)
- 6 cloves garlic, minced
- 2 shallots sliced
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon ground pepper
- 1 bay leaf
- 1/3 cup champagne vinegar (can use red wine or Red wine Vinegar)
- 1/4 cup finely chopped fresh parsley
- In a medium skillet spray pan with olive oil spray.
- Add shallots and cook over medium heat, stirring, until softened, 3 to 6 minutes.
- Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute.
- Add vinegar, bring to a boil and boil for 2 minutes, scraping up any browned bits.
- Add tomatoes and their juice; stir well.
- Place chicken in the slow cooker. Pour the tomato mixture over the chicken.
- Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low.
- Remove the bay leaf. Serve sprinkled with parsley.
Hey, what can I say, this was super delicious but I was surprised at how much sodium was in this dish. Next time I will have to use all boneless skinless chicken breasts. I thought the bones would add extra flavor since I omitted the salt in this recipe. Oh well. I will get it right next time that is for sure.
I gotta tell you, omitting salt and even the tiniest amount of sugar in recipes is definitely a challenge.
I told you all I was on a 6 week 20 pound weight loss challenge and their tight rules mean no salt and no sugar (among a lot of other no-no’s). It’s been a tough road and I am only half way there.
I have lost about 7 pounds in two weeks which is right on track to lose the 20.
Thanks for stopping by and have a great day.